“The Lost World’ novel. An expedition to a plateau in the Amazon basin of South America where prehistoric animals still survive. Tribes of humans called Accala, inhabiting the other side of the plateau with whom the ape-men (called Doda by the Accala) are constantly at war”.
Ingredients
Cashew Streusel, Chocolate Spray and Caramelised Shredded Pineapple
- 100 g butter, extra fin cake gold (DEBIC)
- 100 g cake flour
- 50 g demerara sugar
- 50 g caster sugar
- 75 g cashew nuts, toasted and chopped
- 25 g ground almonds
- 1 g salt
- 300 g Jivara lactee (Valrhona)
- 300 g cocoa butter (Valrhona)
- 2 ripe fresh pineapples, peeled and grated
- 1 clove
- 3 star anise / 1 pandan leaves
- 130 g sugar
Coconut Dacquoise
- 90 g desiccated coconut
- 25 g ground almonds
- 30 g soft flour
- 110 g icing sugar
- 175 g egg whites
- 60 g caster sugar
- 260 g Ravi Fruit passion fruit purée
- 80 g egg yolks
- 100 g eggs
- 90 g caster sugar
- 4 g gelatine powder, in 20 g water
- 100 g butter extra fin cake gold
Lime Voatsiperifery Wild Pepper Foam Mousse, Coconut Mousse and Mango Passion Fruit Glacage
- 100 caster sugar
- 195 g water
- 25 g Voatsiperifery wild pepper
- 12 g gelatine powder, in 60 g water
- 120 g fresh Kaffir lime juice
- 2 Kaffir Lime Zest
- 750 g Ravi Fruit coconut purée (Ravi Fruit)
- 15 g gelatine powder
- 20 g Kafir lime juice and zest
- 40 g Malibu
- 190 g egg whites
- 120 g sugar
- 60 g water
- 560 g crème 35% de m. g. liquide UHT (DEBIC)
- 580 g Ravi Fruit mango purée
- 150 g Ravi Fruit passion fruit purée
- 125 g water
- 100 g sugar
- 20 g pectin 325 NH 95
- 240 g sugar
- 120 g glucose
How to Make It
-
Cashew Streusel
- Dice cold butter into cubes, mix all powders together then mix all ingredients until small lumps are formed and chill well.
- Press into 14 cm ring and bake until golden at 150°C-160°C for 16-18 minutes. Chocolate Spray
- Mix together and spray at 35°C over the cashew streusel. Caramel Ised Shredded Pineapple
- Cook the pineapple after straining the majority of the liquid.
- To the shredded pineapple add cloves, star anise and Pandan leaves.
- Simmer on a medium heat, continuous checking, and stirring occasionally. Do this for about two hours until the colour is golden brown.
- Add sugar and cook to a light brown colour. Let cool fully. Spread onto cashew nut streusel base. Coconut Dacquoise
- Mix all dry ingredients together then fold in the egg whites and sugar which has been mixed to a meringue.
- Spread on trays. Cook at 170°C-190°C with damper open for 20-30 minutes. Passion Fruit Cremeux
- Place the purée in a saucepan and bring to near boil then whisk in eggs mixed with sugar and continue cooking in a bain marie to 85°C.
- Add gelatine and cool to 45°C then blend in the butter and pour into 18 cm rings. Lime Voatsiperifery Wild Pepper Foam Mousse
- Make a syrup with the sugar and water and infuse Voatsiperifery for 15 minutes, strain and add the gelatine and lime juice.
- Set in the fridge whisk on the machine until foamy and set in rings and freeze. Coconut Mousse
- Warm some of the purée add gelatine.
- Add the lime juice, zest and Malibu.
- Make the meringue with the egg whites, sugar and water – heated to 121°C.
- Mix the purée back into the remaining purée and fold in meringue and cream. Mango Passion Fruit Glacage
- Mix the purée back into the remaining purée and fold in meringue and cream.
- Bring to a boil and skim if needed.
- Add remaining sugar and glucose. Boil for 3-4 minutes and pass.
- Heat to 100°C glaze frozen cake when 40-45°C. Construction
- In a the tin layered with streusel layer 3 mm of shredded pineapple and chill before adding a 12 mm layer of coconut dacquoise.
- Freeze until set and then add a 5 mm layer of passion fruit cremeux and freeze again.
- Add a 10 mm layer if lime mousse and freeze until set.
- When frozen remove the layers from the tin and place in a 16 cm x 4.5 cm high ring. Cover the sides and top with coconut mousse and freeze.
- When set remove from the tin glaze the cake and decorate as desired.
